Cooking and food thread

[Pytt]

Ah, beacuse I'm not very fond of marzipan, but plain almonds is okay. I'll check it out. Thanks folks

[Lotesse]

Cooks.Com is a great site to get all kinds of recipes from. This piccy is making me insane with carb desire. my GOD I'm hungry.

[littleadanel]

Originally Posted by Grey_Wolf

Actually we do have a sort of christmas candy also made out of almond paste.

You take about 200g (half a pound) of paste and make it into a loaf, which you divide into to two parts, then you fill it with raisins which has been lying in some liquor and chopped up peanuts.

Then you put the two halves together and paint the loaf with melted dark chocolate and decorate with a few walnuts.

One of my favourite Christmas candies.

Aww. I'm VERY fond of marzipan, or almond in any form... shame it's so darn expensive here.
Oh, and I might be wrong imagining... but are the raisins & peanuts put between the two halves so it looks like a sandwich? Or not? I really want to have a correct image of it...

(Aw, all this talking about almond sweets. Makes me want to go on a search of almond paste, to find out if it's sold here...)

[Grey_Wolf]

Originally Posted by littleadanel

Aww. I'm VERY fond of marzipan, or almond in any form... shame it's so darn expensive here.
Oh, and I might be wrong imagining... but are the raisins & peanuts put between the two halves so it looks like a sandwich? Or not? I really want to have a correct image of it...

(Aw, all this talking about almond sweets. Makes me want to go on a search of almond paste, to find out if it's sold here...)

The half-pound loaf of almond paste is cut into two pieces and then you push the raisins (soaked in punch or some or liqour) and chopped peanuts into one of the half and reseal it, put it on a plate, paint the melted dark chocolate over it, 3 or 4 walnuts on top for decoration, and put it into the fridge for a quarter of hour.

[littleadanel]

Originally Posted by Grey_Wolf

The half-pound loaf of almond paste is cut into two pieces and then you push the raisins and chopped peanuts into one of the half and reseal it, put it on a plate, paint the melted dark chocolate over it, 3 or 4 walnuts on top for decoration, and put it into the fridge for a quarter of hour.

Ahh. I see. (must look for almond asap. yumm.)

[Lotesse]

This stuff is so good it should be outlawed. The best kind I ever got was at a resataurant here in L.A. called Killer Shrimp. The BOMB!!

NEW ORLEANS BARBEQUE SHRIMP

1 lb or a little more of raw large shrimp in the shell
1 stick of butter (melted but not hot)
1 tsp ground rosemary
1 large glove garlic (finely chopped)
2 tbs Worcestershire sauce
1/2 tsp Tabasco
1 tsp black pepper
1/2 lemon juiced
1 lemon thinly sliced
salt to your taste (maybe salt at serving)

Preheat oven to 400 degrees.
In a bowl, mix all the ingredients except the lemon slices and the shrimp. In two individual baking dishes, create a layer of shrimp at the bottom. Pour a equal amount of the mixed ingredients over the shrimp. Place one layer of lemon slices over the shrimp. Place in oven and bake uncovered, stirring once or twice until the shrimp are cooked, maybe about 15 minutes.

Serve with hot French bread (a must), lots of napkins and a plate for the shrimp shells.

Peel the shrimp shells with your fingers and dip the bread into the sauce while eating the shrimp.


IMPORTANT: Cook the shrimp in their shells; don't shell them until you are ready to pop them into your mouth. It really makes all the difference in taste. SO YUMMY!!!

[Grey_Wolf]

Originally Posted by littleadanel

Ahh. I see. (must look for almond asap. yumm.)

The half-pound loaf of almond paste is cut into two pieces and then you push the raisins (soaked in punch or some or liqour) and chopped peanuts into one of the half and reseal it, put it on a plate, paint the melted dark chocolate over it, 3 or 4 walnuts on top for decoration, and put it into the fridge for a quarter of hour.

[Snowdog]

Hey Lotesse, I made something similar with shelled shrimp.
That probably doesn't qualify does it?

Happy Fat Tuesday!

[Lotesse]

The difference between cooking them with their shells intact, then peeling off their shells right before popping them in your mouth, or cooking them with their shells peeled off first? Immeasurable. You really MUST cook them with shells on. This is a very easy thing to make, and oh, you guys, it is HEAven!

Happy Fat Tuesday to you, too, dear Snowdog and all Entmoot! This happens to be an ideal Mardi Gras dish, too, this shrimps a la New Orleans.

[Snowdog]

I figured. I'm just too cheap to get fresh shrimp.

[Grey_Wolf]

Here, Lottie, is the recipe. (seek and ye shall find as the saying goes.)

APPLE CAKE

1 dl of sugar (0.4 cup)
3 dl of wheat flour (1.2 cups)
A pinch of salt
½ tsk (teaspoon) of baking powder
Between 125 – 250 g of Butter. (4 - 9 ounzes)
6 to 8 apples.

Heat the oven 175 degrees centigrade. (347 F)

1. Melt the butter in the ceramic pan.
2. Mix the mixture
3. Pour the melted butter while buttering the ceramic pan into the mixture bowl
4. Cover the bottom of the ceramic pan with clefted skinned apples.
5. Take palmsized pieces of dough and cover the apples.
6. 20 to 25 min in the oven.

Take vanilla powder and mix it with light cream (if such a thing exists in your country.)
’Whip it not too hard.

Bon apetit!

(This is my mum's special apple cake recipe. The yummiest of all pies in the worrrrlllld).

[Lotesse]

AHH! Yes, thanks so much, Grey Wolf!!

For those who don't know, the dl. there means I think something like deca liter or something - O.k., I admit it, I don't know. What does that "dl" actually translate to, for us American cooks, eh Doctor Anders? Help us here! I would like to try this recipe. I have a feeling that my boyfriend would like it a lot, too; that's why I want to try baking this apple cake.

[Grey_Wolf]

Originally Posted by Lotesse

AHH! Yes, thanks so much, Grey Wolf!!

For those who don't know, the dl. there means I think something like deca liter or something - O.k., I admit it, I don't know. What does that "dl" actually translate to, for us American cooks, eh Doctor Anders? Help us here! I would like to try this recipe. I have a feeling that my boyfriend would like it a lot, too; that's why I want to try baking this apple cake.

dl = deciliter which mean a tenth of liter (we actually have tincup of that measurement)

I looked up the accurate measure which is 0,4 us cup (via a internet measurement conversing site).

and here is is...http://hemsidor.torget.se/users/b/bo...ert/conv_e.htm

[Lotesse]

Thanks for that measurement conversion chart, Grey Wolf. Excellent link!


Here's a picture of sopressata. To make a sopressata san, what you need is good Italian bread, and sopressata, and asiago cheese sliced real thin, and if you like some pepperoncinis and fresh, sweet tomatoes - Hoo-ah. That's the shiznit. For real. No sauces or mustards or creams, just the above mentioned ingredients. Maybe a tiny drizzle of extra virgin olive oil on the tomatoes. Mmmm.

[Grey_Wolf]

Yer welcome, Lottie!

[BeardofPants]

sopressa salami almost makes me want to start eating meat again. Almost. Yum stuff. I'm miss eating that.

[Nerdanel]

*bump*

i usually don't like salads as such, because i don't consider them food ('then what do you
eat, since you're a vegetarian?' people ask me.. X).. but there's nothing better than a halloumi salad! the cheese is incredibly good fried. with it i had some nice moroccan bread that i dipped in olive oil and honey, and a good white wine to drink. yum.

[Kethavel]

Wow! The pictures of food on this thread are amazing and really make me hungry!!

I am looking for unique recipes. This past week I have been cooking medieval foods. I even made meat pie and ale bread! (which actually turned out to be good stuff!) Although Hubby and I are not vegetarians, we do enjoy vegetarian recipes. I'd like to continue with a medieval theme, or a twist on it. (Like LOTR foods, etc... foods for journeys, etc...)

Any ideas?

[Nerdanel]

For some odd reason, I decided to start making christmas presents today, and this is how they turned out:




Organic olive oil, with chili peppers, garlic or basil. One for dad, one for mum, one for sister. Very easy to make, and my, is it tasty.

[Mari]

I know no one believes it tastes good, but it is really very very good:
2 bananas
2 apples
pineapple with juice
3 spoons of sugar
3 spoons of tomato ketchap
chicken +- 500 grammes
(if you want vegetables: brocolli works well)

put the chicken in a pan with some oil until they are nice and golden. Then add some of the pineapple juice. Let is simmer for a short while before adding the sugar and ketchap. Make sure the sugar and tomato ketchap mix and get a bit thicker. Then add the fruits. If you think there is not enough ketchap to serve as a saus, just add some and add sugar if you think it isn't sweet enough.
Voila!
Cooking time: 10 to 15 minutes.

Serve with rice